Lightened Up – Quick Low Fat Pad Thai

This is not “authentic” pad thai by any means – just a peanut sauce with noodles and the veggies that I had in the fridge. I used soba noodles, a higher protein buckwheat noodle, but rice noodles would be perfect – even regular linguine can be used in a pinch.

To make it more authentic, substitute fish sauce for 1 Tbsp of the liquid aminos/soy, add bean sprouts and scallions or cilantro, and toasted peanuts.

But this 15 minute version worked just fine to satisfy my craving.

Lightened Up Quick Pad Thai

Ingredients (4 servings)

6 oz soba noodles

6-8 oz protein of choice

1 large shallot, minced

2 cloves garlic, minced

1 cup bell pepper, cut in to very thin strips

For the sauce:

1/4 cup peanut flour

1 packet stevia, or 1 Tbsp brown sugar

2 Tbsp liquid aminos or soy sauce

1 tsp rice vinegar

1 tsp sesame oil

1 tsp hot chili sauce, or more to taste

1 tsp lime juice

3-4 Tbsp water

Instructions

Prepare soba noodles according to package directions. Rinse with cold water and set aside.

Prepare sauce, reserving 2-3 Tbsp to toss with prepared protein. If using tofu, press it well, brush both sides with sauce, and broil 6-7 minutes per side. If using chicken, brush with sauce before baking or pan-frying; if using shrimp, beef, or pork, toss with sauce after cooking.

In a large pan, saute peppers (or other veggies of choice) over medium high heat, until they begin to soften. Reduce heat and add shallot and garlic, cooking 2-3 minutes, until fragrant.

Add cooked noodles and remaining sauce to pan, tossing well until heated through.